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Makrut lime leaf and coconut mussels recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Soulful and nourishing Asian superfood soup perfect for cozy weeknights.
Ingredients:
  • 18.40 gm sunflower oil
  • 2 eschalots, finely chopped
  • 2 garlic cloves, chopped
  • 4 makrut lime leaves, 2 thinly shredded
  • 20.00 ml grated ginger
  • 2 tsp palm sugar or brown sugar, grated
  • 12.20 gm fish sauce
  • 400ml can coconut milk
  • 1 lime, juiced
  • 1kg pot-ready mussels
  • 3 small red chillies, thinly sliced
  • 375g dry wheat noodles, cooked according to packet instructions
  • 1 bunch coriander, leaves picked
Instructions:
  • In a large saucepan with a lid, heat oil over medium heat. Sauté eschalot for 2-3 minutes until softened. Add garlic, makrut lime leaves, and ginger; cook for 1-2 minutes until fragrant. Stir in palm sugar, fish sauce, coconut milk, and lime juice, then simmer. Add mussels, cover, and cook for 2-3 minutes until they open. Finally, mix in chili before serving.
  • Add noodles to a deep serving dish and top with mussels and their liquid. Sprinkle with fresh coriander and shredded kaffir lime leaves before serving.

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